Description
These Pistachio Honey Baklava Rolls combine flaky phyllo pastry with a rich, spiced pistachio filling and a sweet honey syrup drizzle. Perfectly baked to golden crispness, this Middle Eastern dessert offers a delightful balance of textures and flavors, making it an elegant treat for any occasion.
Ingredients
Scale
Phyllo Dough & Filling
- 1 package phyllo dough (16 oz, thawed)
- 1 ½ cups shelled pistachios (finely chopped)
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter (melted)
Syrup
- 1/2 cup honey
- 1/4 cup water
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish to prevent sticking.
- Mix pistachio filling: In a bowl, combine the finely chopped pistachios with ground cinnamon. Set aside for layering.
- Prepare phyllo sheets: Unroll the phyllo dough and cover with a damp towel to keep it from drying out as you work.
- Assemble the rolls: Take one sheet of phyllo dough and brush it generously with melted butter. Layer a second sheet on top and brush this layer with butter as well. Evenly sprinkle a few tablespoons of the pistachio mixture over the sheets.
- Roll the phyllo: Starting from the shorter edge, tightly roll the layered phyllo sheets into a log. Place the roll seam-side down in the prepared baking dish. Repeat this process until all the pistachio mixture and phyllo sheets are used.
- Final butter brush: Brush the tops of all the rolls with more melted butter to help them brown beautifully while baking.
- Bake: Place the baking dish in the oven and bake for 25 to 30 minutes or until the rolls turn golden brown and crisp.
- Make the syrup: While the rolls bake, combine honey, water, granulated sugar, lemon juice, and vanilla extract in a saucepan. Bring to a boil, then lower the heat and simmer for 8 to 10 minutes. Remove from heat and allow the syrup to cool slightly.
- Syrup soak: When the baklava rolls are out of the oven, immediately pour the warm syrup evenly over them. Let the rolls sit at room temperature for at least one hour so the syrup can be fully absorbed.
- Serve: After soaking, serve the baklava rolls at room temperature, and enjoy their perfect crunchy and sweet texture.
Notes
- For extra crunch, bake the baklava rolls an additional few minutes until deeply golden.
- Store leftover rolls covered at room temperature for up to 3 days.
- You can substitute pistachios with walnuts or almonds according to your preference.
